02837nam 2200661Ia 450 991013947190332120200520144314.01-282-45613-X978661245613892-4-068415-8(CKB)2550000000005650(EBL)476141(OCoLC)609852908(SSID)ssj0000359639(PQKBManifestationID)12132248(PQKBTitleCode)TC0000359639(PQKBWorkID)10316986(PQKB)10791601(MiAaPQ)EBC476141(Au-PeEL)EBL476141(CaPaEBR)ebr10363987(CaONFJC)MIL245613(EXLCZ)99255000000000565020090523d2009 uf 0engur|n|---|||||txtccrEvaluation of certain food additives sixty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives1st ed.Geneva World Health Organization20091 online resource (220 p.)WHO technical report series,0512-3054 ;952Description based upon print version of record.92-4-120952-6 Includes bibliographical references.Title; Copyright; Contents; 1. Introduction; 2. General considerations; 3. Specific food additives (other than flavouring agents); 4. Flavouring agents; 5. Future work; 6. Recommendations; Acknowledgements; References; CoverThis report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavoring agents). A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (asparaTechnical report series (World Health Organization) ;952.Food additivesAnalysisFood contaminationRisk assessmentToxicity testingFood additivesAnalysis.Food contamination.Risk assessment.Toxicity testing.615.954World Health Organization.Food and Agriculture Organization of the United Nations.MiAaPQMiAaPQMiAaPQBOOK9910139471903321Evaluation of certain food additives2019728UNINA